Best Thanksgiving Dessert Ideas And Recipes

BAGHDAD, IRAQ - NOVEMBER 22: Employees of Kellogg, Brown and Root (KBR) prepare cakes which will be served tomorrow during the U.S military's Thanksgiving Day celebration on November 22, 2006 in the Green Zone area in Baghdad, Iraq. The team from KBR has been planning for the holiday feast for several months. (Photo by Muhannad Fala'ah/Getty Images)

(Photo by Muhannad Fala'ah/Getty Images)

It’s one of the most important parts of Thanksgiving meals besides the turkey and we’re here to help your Thanksgiving day menu. We’ve compiled some of the tastiest, easiest and most creative holiday desserts for you to make.

Method

1) Chop chocolate into 1/4″ or smaller pieces and place in 4-quart bowl.
2) In a small pan, bring heavy cream to a rolling boil.
3) Immediately remove from heat and pour over chocolate.
4) Let stand for 3 minutes, then stir until smooth.
5) Refrigerate for 1 to 2 hours or until firm.
6) Scoop out truffle and roll into 1″ to 2″ balls.
7) Roll each truffle in Dusting powder and place each in a Chocolate Dessert Cup.
8) Add 3 Chocolate Leaves as tail feathers.
9) Using gel icing, add eyes, a beak, and wattle to a Chocolate-Covered Almond for the head; place on truffle.

Turkey Cupcakes

Ingredients

1 box Betty Crocker® SuperMoist® devil’s food cake mix

2 containers Betty Crocker® Rich & Creamy milk chocolate frosting

1 tube (4.25 oz) Betty Crocker® white decorating icing

1 tube (0.68 oz) Betty Crocker® brown decorating gel

Candy corn

Chocolate candy sprinkles

Method

1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.

2 Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.

3 To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

2. Cover a baking pan with aluminum foil and grease it with some butter. Place the potato slices on the baking pan and bake for 45 minutes or until they become very tender that you can mash them with a fork. Stir the potatoes (while baking in the oven) from time to time.

3. Using a hand-held mixer (or food processor) puree the sweet potatoes with the evaporated milk.

4. Add the eggs one by one to the potato mixture and continue mixing and mashing the mixture.

5. Add the white sugar, brown sugar, spices, vanilla extract, and orange blossom water to the potato mixture. Continue mixing with the hand-help mixer (or food processor) until you get a very smooth texture. It should be thick, similar to whipped cream.

Step 3 – Assembling and Baking the Sweet Potato Pie

1. Preheat your oven to 400 F degrees.

2. Pour pumpkin filling into the crust. Even out the filling using a spatula.

3. Bake for 15 minutes on 400°. After 15 minutes reduce the heat to 350 F degrees and continue baking for another 45 minutes.

4. You know that the pie is ready by gently pressing the center of the pie. It should feel firm.

5. Remove the pie from the oven and let it cool down on your kitchen counter.

Maple Pecan Glaze:

1 cup heavy cream

2/3 cup pure grade B maple syrup

3/4 cup pecan pieces

Directions

Preheat the oven to 325 degrees F.

For the crust: Here’s a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.

Cook’s Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.

For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.

For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.

To serve: Spoon the maple pecan glaze over the cheesecake.

No Bake Pumpkin Pie (Vegan)

Ingredients

CRUST:

1 cup sweet potato, chopped

1 cup oats, sprouted

1/2 cup dates, pitted and soaked

FILLING:

2 cups pumpkin or butternut squash, shredded

1 cup dates, soaked

1 cup macadamia nuts

1 cup raw honey

1 dash vanilla powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/4 cup water or almond milk

Instructions

To make the crust, first blend until smooth the sweet potato, oats and dates. Pat the mixture down into a pie plate.

In a food processor, process pumpkin with macadamia nuts and a little of the water/milk.

Add the other filling ingredients and blend until smooth. Place filling on top of pie crust.

Sprinkle with cinnamon, coconut or pecans. Top with cashew cream, if desired (See Notes).